In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium to medium-high heat.,Add tofu cubes, stirring once a few minutes, and cook until all sides become golden and brown, about 8 minutes.,You may need lower the heat when it's close to the end.,Transfer browned tofu cubes onto a plate.,Set aside.,Meanwhile in a small bowl, mix together sauce ingredients until well combined.,______,Add 1/2 tablespoon oil in same skillet over medium heat, cook eggs for 2 to 3 minutes, until eggs are set.,Break eggs into small pieces with spatula, transfer onto the same plate with tofu.,Add remaining oil into skillet over medium-high heat.,Add garlic, ginger and 23 scallions, stirring constantly, and cook for about 1 minutes, until very fragrant.,Add mushrooms, stirring often, and cook until some liquid has been evaporated and mushrooms are browned, about 4 minutes.,Stir in carrots, bell peppers, zucchini, and celeries until mix well.,Cook until vegetables are tender, about 5 minutes.,Add rice into skillet, and stir well.,Return cooked tofu cubes and eggs into skillet, and stir well.,Pour sauce over fried rice, and stir until well combined and coated.,Cook for another 2 minutes until heated through.,Season with more sauce ingredients if needed.,Remove from heat and serve warm with remaining scallions sprinkled on top.